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“When an elephant eats coffee, its stomach acid breaks down the protein found in coffee, which is a key factor in bitterness,” said Blake Dinkin, who has spent $300,000 developing the coffee. “You end up with a cup that’s very smooth without the bitterness of regular coffee.”

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If you like coffee that is extra-smooth, just prepare it through a french press or individual drip at 180 degrees (not 190 to 200 which is often recommended); use about 50 percent extra grounds and don’t let the coffee sit in the water more than 10 seconds or so for the french press. This is a great way to have coffee, but even though it is strong due the extra grounds, it will be “too smooth” for some, as the experienced palate expects more bite/acidity/bitterness than this approach. I love it. Instead of $.40 for a high-quality, home-ground extra large cup of coffee; you’ll pay about $.60. Beats $10 a cup for elephant excrement processed beans.